Honey Sesame Glazed Aubergine Udon
with Sesame Peanut Crumb
Topped with sticky honey glazed aubergine pieces, these delicious udon noodles are flavoured with a char siu inspired sauce. Char siu refers to a Cantonese inspired barbecue dish typically made with pork, though the versatile flavours of white miso, plum, orange, Five Spice and soy sauce used for the marinade pair well with almost any meat or protein.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Sweet Potato
1 unit(s)
Aubergine
(Contains: May contain traces of allergens, Celery)
1 unit(s)
Garlic Clove
1 unit(s)
Pak Choi
1 unit(s)
Spring Onion
25 grams
Salted Peanuts
(Contains: Almonds, Macadamia Nuts, Pecan Nuts, Cashew nuts, Nuts, Sesame, Hazelnuts, Pistachio nuts, Brazil nuts, May contain traces of allergens, Peanut)
180 grams
Sliced Mushrooms
75 grams
Char Siu Paste
(Contains: Soya)
220 grams
Udon Noodles
(Contains: Cereals containing gluten, Wheat)
15 grams
Honey
5 grams
Roasted White Sesame Seeds
(Contains: Almonds, Brazil nuts, Cashew nuts, Pecan Nuts, Peanut, Hazelnuts, Macadamia Nuts, Pistachio nuts, Nuts, May contain traces of allergens, Sesame)
Not included in your delivery
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the aubergine, then cut into roughly 2cm pieces.
Chop the sweet potatoes into 2cm chunks (no need to peel).
Pop the aubergine and sweet potato onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. When the oven is hot, roast the veg on the top shelf until soft and golden, 25-30 mins.
Turn halfway through.
In the meantime, peel and grate the garlic (or use a garlic press).
Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.
Trim and thinly slice the spring onion.
Crush the peanuts in the unopened sachet using a rolling pin.
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the mushrooms to the pan.
Season with salt and pepper and fry, stirring occasionally, until browned, 5-6 mins.
Add the pak choi and stir-fry until just soft, 3-4 mins. Then turn down the heat, add the garlic and fry for 1 min more.
Stir through the char siu paste and water for the sauce (see pantry for amount). Bring up to a boil, then lower to a simmer. Cook, until thickened slightly, 2-3 mins.
Add the udon noodles to the pan. Toss to coat, using a fork to gently separate them. Simmer until piping hot, 1-2 mins.
Once your veg has finished roasting, remove from the oven and drizzle over the honey. TIP: If your honey has hardened, put in the sachet in a bowl of hot water for 1 min to loosen.
Toss to fully coat the veg in the honey.
Share your noodles between your serving bowls and top with your honey-glazed veg.
Sprinkle over the sesame seeds, crushed peanuts and spring onion.
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